Ingredients
Main Ingredients
Rice Noodles
Supplementary Ingredients
Eggs
Mung Bean Sprouts
Leeks
Black Fungus
Mushrooms
Steamed Green Peppers
Scallions
Dried Red Chili Peppers
Spicy Peppers
Salt
Thirteen spices
Chicken essence
Soy sauce
King oil
Steps
1. Dry red pepper, green onion, leek cut into sections, mushrooms and black fungus cut into thick julienne standby
2. Wok is heated, the eggs are fried first standby
3. Scrambled eggs in the wok to add oil again, put a few peppercorns, there are smelled When you smell the fragrance of peppers, get the peppers out, so that the oil will have the numbness of the peppers, and you don't have to pick the peppers when you eat.
4. Put the previously cut ingredients, add salt and thirteen spices (at this time do not put the chives) stir-fried out of the standby
5. pot again add a little oil to the boiled rice noodles into the (dry rice noodles I boiled in boiling water for three or four minutes, and then rushed to cold water to cool, control the dry water)
6. Put the previously fried into the stir-fry, stir-fry evenly, if the feeling of not salty, this time you can Then put some salt
7. Stir fry for a while, put the mung bean sprouts and leeks to continue to stir fry.
8. Finally, add the fried egg, and then add chicken broth and stir fry evenly on it (soy sauce is added when frying ingredients).
9. This is a good fried, not bad!
Tips
If you are short on time, use boiling water to cook the rice noodles for 3-5 minutes on the line, use cold water to rinse and cool it off for spare time, and put a little less soy sauce in it to stir-fry the rice noodles to make it look better